Beef Entrées
Stu ed Beef Tenderloin — Butter ied Whole Tenderloin stu ed with Lobster Tail and Lump Crabmeat, roasted, and topped with Madeira Wine Sauce or Bernaise.
Tournedos Henry IV — Medallions of Beef Tenderloin topped with Artichoke Bottoms, Tomato Concasse, and Mushroom Caps served with a Madeira Wine Sauce or Bordelaise.
Beef Tenderloin — with Shitake and Oyster Mushrooms with a Cabernet Butter Sauce.
Filet Mignon — Baked or Grilled: Bordelaise, Bercy Butter, Brown Sugar Chile Rub Roasted, Béarnaise, Horseradish Sauce, Au Poivre.
Medallions of Beef Louis — Tenderloin Medallions topped with Sautéed Onion, Mushrooms and melted Gruyère Cheese.
Marinated Grilled Flank Steak
Roulade Pesto — Beef Flank Steak rolled with Pesto, Gruyère and Romano Cheese, sliced into medallions.
Prime Rib — Roasted Prime Rib served Au Jus (available boneless).
Steaks — Filets, New York Strips, T-Bone.
Skirt Steak Chimichurri
Tenderloin Tips — Strogano or Bourguignon.
New England Pot Roast — with Cranberry and Horseradish Sauce. Lamb Entrées
Butter y Leg of Lamb — marinated in a Zinfandel sauce with herbs — grilled.
Rack of Lamb — with a Mustard Pistachio Crust — Dijonaise Sauce.
Curried Lamb
Lamb Satay — Skewered Lamb in an Indonesian Peanut Sauce.
Roulade— with Rosemary, Thyme, and Basil lling.
Pork Entrées
Marinated Pork Tenderloin — Port Wine or Citrus Marinade Mango Chutney
Boneless Loin of Pork — sliced and served with sauce (Maple Glaze, Apple Apricot)
Stu ed Pork Chops — Apple Apricot
Spare Ribs— marinated in Molasses Bar-B-Que Sauce and slowly grilled.
Pork Satay — marinated in an Indonesian Peanut Sauce, skewered and grilled.
Veal Entrées
Veal Scaloppini — see Chicken entree sauces.
Veal Cutlet Parmigiana
Stu ed Breast of Veal — Bread Stu ng with Pignoli Nuts.
Veal Rollatine — Scallops of Veal pounded and stu ed with Prosciutto Ham, Mozzarella, and Sun-Dried Tomato or Seasoned Spinach with Béchamel Sauce.
Veal Chops — Sautéed and Baked, or Grilled served with a choice of sauce.